Depends on how you want it to turn out, I always make a gravy stock and completely cover the meat turns it very tender, all the fat dissolves and meat falls apart (Mmmmmm) if u just add a sml amount to the bottom it will dry roast it keeping fat intact and meat stays together more, hope this helps |
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By (user no longer on site)
over a year ago
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Ooh technical!
When it comes to recipes I've forgotten ) like what to put on my weetabix) - I go to the site that is not really your friend.
Loads of recipes there, just ignore the herbs and veggies lol |
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By *eavenNhellCouple
over a year ago
carrbrook stalybridge |
cover with a strong red wine leave to slow cook all day nice and slow add onions carrots peas garlic and herbs to effect and a small amount of beef stock . you will have a lovely rich piece of beef you can whack in the oven for a couple of hours to roast it up with a lovely tastey gravy/sause to add to it roast so taters and some veg enjoy mmmmmmmmmmmmmm |
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By *essiCouple
over a year ago
suffolk |
"No instructions with it or recipe booklet ?
Probably once upon a time but I've had it years and only done stews in it up to now. "
Aha happens to us all...
Think as others have said a little liquid will be needed |
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By (user no longer on site)
over a year ago
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Seal the beef in a frying pan. Then cover in tin foil, adding some chopped shallots & put it in the slow cooker like that.
I often cook mine with a gravy & add carrots, shallots & swede.
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